I've been working on recreating the chocolate cake I had when I was 16 and visiting family in Lincoln, NB. They took me to a place called the Garden Cafe. I'm 99% there so fingers crossed that today's version is the winner.
I am Polish and it’s so interesting how many similar dishes there are in Polish and Jewish cultures , in my family we make these all the time and we call them nalesniki z serem.
For (dietary / allergy) reasons I cannot eat the majority of what you make - however I want to say that I enjoy your videos SO MUCH. They are so wonderfully calming, you're enjoyable to listen to, and it's just really nice after a stressful day. The food you makes looks amazing, I love how you take the time to explain what you're doing, why you're doing it, and why you chose the ingredients that you did. Thank you for sharing this with us.
I must say that I really deeply appreciate how well you’ve represented Jewish food culture in your videos and both books. Seeing correct applications of pareve recipes and fancier versions of holiday classics is so special to me! I’m sure your Nanny is schepping nachas. (And thank you editors for throwing the actual yiddish up there, too!)
Fun fact: in Polish cuisine we make a similar dish, but the filling can be more savory, like cabbage and mushrooms, meat and mushrooms, cheddar and veggies, etc. Also, we often roll it in the breading before frying, just for extra crunch.
Claire, I had just finished eating breakfast when I watched this wonderful video on cheese blintzes, and you had me drooling! That is pure comfort food. I appreciate your stories about your grandma and how she recycled things. My mother was the exact same way and she was from the Depression era so I have a feeling that's the reason why they like to repurpose things. Thank you so much for your demo! It's something I'd really like to try especially because the filling has farmers cheese which will make it extra tasty! Happy cooking and happy baking!
Am I the only one that was waiting like -every day for Claire to post?! I was almost wondering if she was okay, maybe it’s just my head but it felt like its been so long since she last posted! Glad you took a lil break Claire (If you did), and super excited to watch this. Been having a rough day and Claire’s process always brings me so much comfort.
Though I did not grow up eating blintzes, this filled me with an unreasonable need to make and eat these! What a cute and comforting food, even the name is cute!
Yayyyyyy I missed Dessert Person on RUclips! I've been in a real baking mood lately and I want to try one of the recipes from What's For Dessert but I've been so wishy washy about it. It was good to see Claire on my screen with a new video again, the best motivation!
I have always loved blintzes. My go-to is topped with a bit of sour cream and strawberry compote. I don't remember my grandma making them, though. What I do remember is she used to make kichel topped with sanding sugar.
Nice, in Ukrainian we have the exact same dish and it's called "nalisnyky" (when it's filled with cheese, "mlyntsi" when it's just a crepe without filling). Now I really want to try your version to see how similar or different they are
When we make nalysnyky at home they are savoury (non-sweet cheese filling with dill), I think I’m going to try out Claire’s blintz recipe for a sweet version. What is in your nalysnyky filling?
@@danaorlukiewicz7196 generally they're pretty similar to Claire's. It's cottage cheese with egg and sugar. Sometimes we make savoury version for breakfast, but it's not traditional because everything goes in them, deli meats, hard cheese, cucumbers and mushrooms, whatever's in the fridge that day 😅 it's more like a tortillas than classic nalisnyky
ohhh i wonder if you could use paneer instead of the farmers cheese! Cottage cheese and paneer are technically the same but paneer has much more of the water drained out. It’s superrr common in a lot of south asian desserts
These look delicious! We love cheese blintzes in my family too, but make them with raspberry compote. I’ve never had them with apricot but I am excited to try and compare!
Love blintzes! Fun to make, learned something new about the uncooked side. Had a run in with the business end of a stick blender once. Very lucky that the feeling in my fingertip returned over time. These days stick blenders have a safety feature that prevents mauling.
Oh my god! Those look amazing! I was on the fence about making them but once I saw that delicious golden brown as the blintzes pan fried in the butter, I was sold!
you just inspired me to make this for my family ! When I was growing up, we made these with farmers cheese and sugar only and raisins sprinkled into the filling.
In our family we make something quite similar: thin crepes, filled with white cheese (Quark + egg+sugar+rum raisins), rolled up, stacked into a deep baking dish, into the oven, covered by an additional milk and egg mix and baked.
I remember helping my mother make over 500 blintzes for a reception a friend of hers was having (1/2 cheese 1/2 meat...obviously not Kosher). First, if you are making a lot of these and you use a cast iron pan kudos to you for arm strength but my advice...use a NONSTICK crepe pan. Also, when she swirled the batter in the pan she always poured the extra back into the batter bowl once the pan was coated. Claire must have some strong arms to make that number of blintzes with cast iron.
It's quite likely that your grandmother saved and reused things like Ziploc bags simply because she lived through the Great Depression, as well as WWII, when there were shortages of everything. People learned to be very frugal. Power to you for preserving her memory by reinventing an heirloom recipe.
Question for claire or anyone who knows the answer: why use pre-melted butter to grease the skillet, as opposed to just melting it in the pan? Is there a flavor difference?
These look delicious. For my 2 cents, always use California apricots (Blenheim is the ideal variety, but any other California 'cots are still better than Turkish). They are more tart, chewier (if you don't make compote) and have *much* more flavor. They're harder to get, typically, but SO worth it. Try Trader Joe's if you're near one.
You are so special unique human unbelievable and most grateful for you and most greatest chef and inspiring remarkable make most greatest baked gifts and amazing most sweetest ever ❤Claire
Thank for the great video! In a Russian cuisine, and in slavic kitchen in general, we have very similar dish called «блины» с … мясом,творогом,абрикосами и тд(blini with meat, cottage cheese,apriccots etc). It’s basically a crepe with different fillings. So delish!
Hilarious my late mother was a terrible cook except for cheesecake, kigel, blintzes and chicken soup. Her blintze pancakes were made with water not milk so parev (what we call parve in South Africa) and the pancake can be used with mince meat filling (delish with soup) or cheese like you've made.
I was wondering the same thing. Maybe if you drain the ricotta (or a small-curd cottage cheese) through a cheese cloth it would work in place of farmers cheese? I'll have to try that.
what substitute could i use for famers cheese? i dont think we have it in the uk, closest being cottage or maybe quark? hearing you describe the light tang? im gonna try make these for my mum and hit her in the nostalgia bone aha.
Quark is very similar in taste but it’s softer and creamier in texture. Farmers cheese is drier. Maybe you should add some thickener to it so the filling won’t get too runny when heated. Cottage is further taste wise I think 🤔
@@anastasiyafedorina7719 hmm, i might have to try Frankenstein it a little aha. i might try a good full fat cottage and let it sit in some cheese cloth for a bit? id really love to try farmers cheese at somepoint, just for a good baseline. thank you!
If you can get dry cottage cheese, it may work. But I’d maybe do the filling in a food processor so that it would grind down smoother to a more farmer’s cheese-like texture.
Hello! What have you been baking lately?
almond and raspberry scones !!
Banana bread with Splenda! My go to anytime snack with an optional topping of sweetened cream cheese.
German chocolate cake ❤
I've been working on recreating the chocolate cake I had when I was 16 and visiting family in Lincoln, NB. They took me to a place called the Garden Cafe. I'm 99% there so fingers crossed that today's version is the winner.
Pound cake…simple but delicious 🤤
Claire always comes with the kinds of food most don’t make from scratch but should be making from scratch !
I am Polish and it’s so interesting how many similar dishes there are in Polish and Jewish cultures , in my family we make these all the time and we call them nalesniki z serem.
For (dietary / allergy) reasons I cannot eat the majority of what you make - however I want to say that I enjoy your videos SO MUCH. They are so wonderfully calming, you're enjoyable to listen to, and it's just really nice after a stressful day. The food you makes looks amazing, I love how you take the time to explain what you're doing, why you're doing it, and why you chose the ingredients that you did. Thank you for sharing this with us.
I love blintzes haven’t had them in too long. Claire always finds the things and love and makes them exquisite.
Things I love lol now if I could just learn to type
We all have those relatives who don't cook, couldn't put a meal together if they tried, but then have a few dishes they make brilliantly 😂
Claire’s whole channel is my comfort comfort channel ❤
I must say that I really deeply appreciate how well you’ve represented Jewish food culture in your videos and both books. Seeing correct applications of pareve recipes and fancier versions of holiday classics is so special to me! I’m sure your Nanny is schepping nachas. (And thank you editors for throwing the actual yiddish up there, too!)
those are not Jewish
@@yanafelaniyes they are.
@@gnbgffgcd3902 nope
@@yanafelani but she is jewish so most probably she would know more than u lol
@@akarirei she is misinformed
Fun fact: in Polish cuisine we make a similar dish, but the filling can be more savory, like cabbage and mushrooms, meat and mushrooms, cheddar and veggies, etc. Also, we often roll it in the breading before frying, just for extra crunch.
We have nalesniki z serem too 👌 what You are describing here are krokiety
Claire, I had just finished eating breakfast when I watched this wonderful video on cheese blintzes, and you had me drooling! That is pure comfort food. I appreciate your stories about your grandma and how she recycled things. My mother was the exact same way and she was from the Depression era so I have a feeling that's the reason why they like to repurpose things. Thank you so much for your demo! It's something I'd really like to try especially because the filling has farmers cheese which will make it extra tasty! Happy cooking and happy baking!
I have missed my weekly Clair videos so much lately! The excitement I had when I saw this was unreal.
Just got What's For Dessert for my birthday. Can't wait to make something from it!
Hope you enjoy it!
@Claire Saffitz x Dessert Person I'm sure I will. So excited!
This brings back so many good childhood memories - thank you so much and good Shabbos from Northern Germany!
Am I the only one that was waiting like -every day for Claire to post?! I was almost wondering if she was okay, maybe it’s just my head but it felt like its been so long since she last posted! Glad you took a lil break Claire (If you did), and super excited to watch this. Been having a rough day and Claire’s process always brings me so much comfort.
Though I did not grow up eating blintzes, this filled me with an unreasonable need to make and eat these! What a cute and comforting food, even the name is cute!
Yayyyyyy I missed Dessert Person on RUclips! I've been in a real baking mood lately and I want to try one of the recipes from What's For Dessert but I've been so wishy washy about it. It was good to see Claire on my screen with a new video again, the best motivation!
Awwww we also called my grandma “Nanny.” We lost her in Oct of 2021 to Covid and miss her so much.
I have always loved blintzes. My go-to is topped with a bit of sour cream and strawberry compote. I don't remember my grandma making them, though. What I do remember is she used to make kichel topped with sanding sugar.
Nice, in Ukrainian we have the exact same dish and it's called "nalisnyky" (when it's filled with cheese, "mlyntsi" when it's just a crepe without filling). Now I really want to try your version to see how similar or different they are
I would also love to see her make syrnyky as it's the best thing in the universe ♥️
When we make nalysnyky at home they are savoury (non-sweet cheese filling with dill), I think I’m going to try out Claire’s blintz recipe for a sweet version. What is in your nalysnyky filling?
@@danaorlukiewicz7196 generally they're pretty similar to Claire's. It's cottage cheese with egg and sugar. Sometimes we make savoury version for breakfast, but it's not traditional because everything goes in them, deli meats, hard cheese, cucumbers and mushrooms, whatever's in the fridge that day 😅 it's more like a tortillas than classic nalisnyky
also in Poland - we add sour cream (not cream cheese) to achieve the right texture of the twarog cheese. Jam or fruit sauce optional
that's because they are Ukrainian . Jews lived in Ukraine for a long time and have appropriated a lot of the Ukrainian food.
ohhh i wonder if you could use paneer instead of the farmers cheese! Cottage cheese and paneer are technically the same but paneer has much more of the water drained out. It’s superrr common in a lot of south asian desserts
She’s gotten so much better at the endings 🥰🥰🥰🥰🥰 ICON!!!!!
My late Mom with her cousin used to make cheese blint
as an assembly lime. Both families had blintez all winter
These look delicious! We love cheese blintzes in my family too, but make them with raspberry compote. I’ve never had them with apricot but I am excited to try and compare!
A GUAVA SAUCE on these thoooo 😭💕 these look amazing!
My takeaway from Claire’s videos - anything is breakfast 😂
Love blintzes! Fun to make, learned something new about the uncooked side.
Had a run in with the business end of a stick blender once. Very lucky that the feeling in my fingertip returned over time. These days stick blenders have a safety feature that prevents mauling.
And just like that, I not only know how to make blintzes but I can also fold a burrito 🌯 Thank you Claire
Thursdays are Claire Days!!! Yay!
I think these would also be delicious with the strawberry sauce from Claire’s strawberry cake from Dessert Person!
Great idea and now you're making my mouth water.
They're like little cheese burritos! Haha, they look so delicious
OMG! this looks SO good. Would love to try it with other stone fruit like cherries or plums.
How amazing would these be with a cherry compote?!
Oh my god! Those look amazing! I was on the fence about making them but once I saw that delicious golden brown as the blintzes pan fried in the butter, I was sold!
My dad used to make these for breakfast sometimes. I make them now when I miss him :) so yummy
I love Blintzes, now I want to make them for breakfast on Sunday...yummy.
These look delicious, Claire! Can't wait to make these this weekend.
What a beautiful video. Thank you for sharing your sweet grandmas recipe.
Little pillows of love. We had blintzes on our very first date, 28 years ago. That is it. Blintzes for dinner.
My partner and I had blintzes for our first date dinner. She still tells that story. We call them little pillows of love.
similar with stuffed blinis, so good!
this was such a nice video claire! i love hearing about your family and background and how that plays a role in your cooking.
I don't know what these are but I'll watch whatever Claire makes
Hi Claire! I found your book at a library in New Zealand 🇳🇿 🎉 I always watch your videos!
you just inspired me to make this for my family ! When I was growing up, we made these with farmers cheese and sugar only and raisins sprinkled into the filling.
In our family we make something quite similar: thin crepes, filled with white cheese (Quark + egg+sugar+rum raisins), rolled up, stacked into a deep baking dish, into the oven, covered by an additional milk and egg mix and baked.
Her new era is giving: content, slay, audience analytics
These look amazing.😮
“Never stick your finger in a hand blender unless it is unplugged”
I have a scar on one of my fingers that witnesses to the wisdom of this statement.
I love this so much! Family food memories are the best! Especially from Nanny! ❤
I remember helping my mother make over 500 blintzes for a reception a friend of hers was having (1/2 cheese 1/2 meat...obviously not Kosher). First, if you are making a lot of these and you use a cast iron pan kudos to you for arm strength but my advice...use a NONSTICK crepe pan. Also, when she swirled the batter in the pan she always poured the extra back into the batter bowl once the pan was coated. Claire must have some strong arms to make that number of blintzes with cast iron.
SO EXCITED!!! ❤❤
I'm so happy you're making Jewish recipes 😍❤️
these blintzes got me zooted off my gourd fr
I like how Vinnie needed to know "what shoeboxes?" when it came to the storing of the food... :P
that music transition to hawk that pan was like In Memoriam music. OH GOD WHO DIED?
I love the story at the end about the shoeboxes. I was wondering myself.
Enjoy your videos thank you
Great detail on the recipes !
every time I see her use the emersion blender I am reminded of the info-mercial of one and they made mayo.
Funny to see that I bough the same thing at Trader’s Joes😂 But now I know how to make it 😊
It's quite likely that your grandmother saved and reused things like Ziploc bags simply because she lived through the Great Depression, as well as WWII, when there were shortages of everything. People learned to be very frugal. Power to you for preserving her memory by reinventing an heirloom recipe.
QUICK NOTE: I love Claire.
I’ll take that frozen one. That way I can (hopefully) meet Claire!
Oh no I didn’t realize she had a new book out. I just finished my baking journey with her old book. I’m excited for the new one.
Question for claire or anyone who knows the answer: why use pre-melted butter to grease the skillet, as opposed to just melting it in the pan? Is there a flavor difference?
I have never made these before, or tried them. Wow they look amazing 😍😍
My mum's secret trick is to use that last little bit of pqncake batter left to help get a seal on the blintzes.
I’m excited to try this recipe!
ohhh looks soooo yummy!!
Look how cute she looks todayy!!
My grandmother was the last one with the patience to make these from scratch 😭
Claire! I was in the grocery store earlier today and saw frozen blintzes, thought “what are those?” And here we are. You read my mind
These look delicious. For my 2 cents, always use California apricots (Blenheim is the ideal variety, but any other California 'cots are still better than Turkish). They are more tart, chewier (if you don't make compote) and have *much* more flavor. They're harder to get, typically, but SO worth it. Try Trader Joe's if you're near one.
blinchiki with cheese. my russian grandmother makes this often
YESSSS!!!! love blintzes!
They look very yummy 🤤🤤🤤
These look delicious!!
Im gonna try and make these for pancake day
NIce ! Anyone knows what farmer cheese would be in the UK? thank you !
The way her mom also says “mmm” 🥺😩
Finally u back again on youtube!
You are so special unique human unbelievable and most grateful for you and most greatest chef and inspiring remarkable make most greatest baked gifts and amazing most sweetest ever ❤Claire
Thank for the great video!
In a Russian cuisine, and in slavic kitchen in general, we have very similar dish called «блины» с … мясом,творогом,абрикосами и тд(blini with meat, cottage cheese,apriccots etc). It’s basically a crepe with different fillings. So delish!
When Claire was describing how to cook frozen blintzes, Cal and I both said "Like dumplings" at exactly the same time.
OMG! Looks so delicious and Amazing ❤
“It’s so nonstick it’s incredible”
*adds a bunch more butter
I would love to Sauci again.
What would be a good substitute for farmers cheese?
Ricotta or drained and pressed small curd cottage cheese.
goat cheese also works really and gives it another note
Omg yummy 😋 making them today
I can’t wait to give this a go!!! ❤
Hilarious my late mother was a terrible cook except for cheesecake, kigel, blintzes and chicken soup.
Her blintze pancakes were made with water not milk so parev (what we call parve in South Africa) and the pancake can be used with mince meat filling (delish with soup) or cheese like you've made.
Could you blend and strain cottage cheese through a cheesecloth if you can’t find farmer’s cheese?
Every time I see the "Verdict:" text, I fool myself every time thinking it will be different from "mmm". HAHA
Imagine her cooking for you daily. 😍
If I can’t get access to farmers cheese, then could I press cottage cheese to dry it and substitute?
what up C?!?! love this!!! are ricotta and farmer cheese similar enough to swap or is ricotta wetter? thank yooooouuuu
I was wondering the same thing. Maybe if you drain the ricotta (or a small-curd cottage cheese) through a cheese cloth it would work in place of farmers cheese? I'll have to try that.
We don’t have farmers cheese here. Any suggestions for a good substitute? Maybe Ricotta?
what substitute could i use for famers cheese? i dont think we have it in the uk, closest being cottage or maybe quark? hearing you describe the light tang? im gonna try make these for my mum and hit her in the nostalgia bone aha.
Quark is very similar in taste but it’s softer and creamier in texture. Farmers cheese is drier. Maybe you should add some thickener to it so the filling won’t get too runny when heated. Cottage is further taste wise I think 🤔
does uk have tvorog? probably. try it for this recipe, esp the one that has a bigger fat content)
@@anastasiyafedorina7719 hmm, i might have to try Frankenstein it a little aha. i might try a good full fat cottage and let it sit in some cheese cloth for a bit? id really love to try farmers cheese at somepoint, just for a good baseline. thank you!
@@WildWestSushi we doo! thats a great shout, thank you so much! ill give it a go (full fat till the day i die my guy~)
If you can get dry cottage cheese, it may work. But I’d maybe do the filling in a food processor so that it would grind down smoother to a more farmer’s cheese-like texture.
I have never heard of Farmers Cheese in Canada. Could it be substituted with cottage cheese or paneer?
Drained small curd cottage cheese or Ricotta.
I love blitzes but prefer fruit filing instead of cheese but these do look great.
Would queso fresco make a good substitute for farmer's cheese?